| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Appetizers, Fish*shell |
12 |
Ounces |
INGREDIENTS
| 5 |
oz |
Firm silken tofu [1/2 pkg] |
| 3 3/4 |
oz |
Canned sockeye salmon |
| 3 |
oz |
Smoked salmon |
| 2 |
T |
Fresh dill, chopped |
| 2 |
T |
Lemon juice |
| 1 |
T |
Green onion, chopped |
| 1 |
T |
Light mayonnaise |
| 1/2 |
t |
Horseradish |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Place tofu in sieve; drain for 15 minutes, discarding liquid. Drain
salmon, discarding skin and mashing bones. In food processor, mix
together tofu, salmon, smoked salmon, dill, lemon juice, onion,
mayonnaise, horseradish and pepper until smooth. Spoon into bowl;
cover and refrigerate for up to 2 days. Per 2 tb: about 30 calories, 4
g Protein, 2 g fat, 1 g carbohydrate Source: Canadian Living magazine
Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour
The Soy" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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